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Fatma shares a family recipe for an Egyptian classic – molokhia or molokheya. Molokhia is a soup prepared from jute leaves. When paired with fried bell peppers and red sauce, this traditional favorite comes to life as a refreshing and tasty dish to share with family and friends.

Molokhia soup:

First, prepare the chicken broth. Fill a 1/3 of a pot with water. Add a whole, peeled onion. Add 4-5 seeds of cardamom. Place onto stove. Once boiling, place in a whole chicken and boil for 45-60 minutes. Strain the chicken broth before use. In an empty pot, add 2.5 cups of the chicken broth. Add one bag of frozen, minced Molokhia (jute leaves). Put onto stove, low heat, and cover it with a lid. Once a green soup, take it off the stove and place it to the side. Next, prepare the spices. Mash two cloves garlic and one tablespoon of ground coriander. Place these onto s small frying pan. Add olive oil, and fry until it is smooth. Add this to the pot of boiled Molokhia. Mix together. Leave it to the side, uncovered.

Side dish, Fried bell peppers:

Cut one large green bell pepper into pieces. Remove the seeds. Mash together one clove of garlic and 1/2 teaspoon of salt. Add 2-3 tablespoons of apple cider vinegar. On a frying pan, with vegetable oil for frying, place onto stove and fry the bell peppers. Place onto a paper towel to absorb extra oil. Put into a bowl, and add the garlic vinegar mix to it.

Red sauce:

Ground two small cloves of garlic. Add into a small pot, and add 3/4 tablespoon of oil for frying. While frying, add two tablespoons of tomato paste. Add salt to taste, and leave to boil for two minutes.